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Old 10-10-2013, 04:35 PM   #20
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Join Date: 04-27-13
Location: Regina, Canada

A 22 was fine when I was just cooking standard stuff. But once I got into making bacon and pastrami (or, more accurately, let my family and friends try homemade bacon and pastrami) I found that they would ask me to smoke up meat for them in addition to my own and I quickly ran out of room.
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